Orzotto with shrimp bisque
| Prep-time | Bake-time | |
|---|---|---|
| 15 min | 60 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- Ingredients for the bisque
- 2 fresh carrots Alion
- 16 heads of the shrimps
- 1/2 glass of Petritis, white wine
- 2 glasses of water
- 10 cherry tomatoes
- 1/2 cup of cut leek Ardo
- 2 sticks celery root Alion
- 1 onion
- 1 tpsb of Maldon salt
- 1 tbsp of Maldon pepper
- Ingredients for the orzotto
- 300gr of Terra di Grano orzo
- 2 leaves of fresh thyme
- 2 tbsp Horio Extra Virgin Olive Oil
- 3 tbsp lurpak unsalted butter
- Ingredients for the shrimps
- 1 packet of shrimps Black Tiger Edesma
- 2 tsp Epic chimichurri spices
- 1/2 glass of Petritis white wine
- 3 tbsp Castelli grated parmesan
METHOD
1.We start by cleaning the shrimps. We keep their heads and add them to a pot with olive oil and the vegetables. We fry to release the aromas & we add 1/2 glass of wine and 2 glasses of water. Simmer until the vegetables are soft.
2.We put this cooked sauce in a blender and we blend it until we have a watery result. We pass through a sieve until we have a completely smooth and liquid "sauce". We leave aside.
3.In a pan, we fry the orzo for 30'' together with the thyme. Deglaze with 1/2 glass of white wine. Let the alcohol evaporate and add the bisque. Lower the heat a bit and stir.
4.We taste the orzotto and when it is almost ready, we add the butter. Stir a little more. We want it to be quite "juicy" and not dry.
5. In the meantime, we have marinated our shrimps with chimichurri spices & the olive oil. We cook the shrimps in our pan for 3-4 minutes until they get their characteristic pink color.
6.We place the shrimps on our orzotto, we add freshly ground salt and pepper and enjoy!
You can add grated parmesan for the serving!
Kali Orexi!
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